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Melt sugar in a medium saucepan, at low heat, until it turns golden and caramelize a tube pan. Set aside.
Place bread slices in a large bowl and cover with 6 cups of hot water, pressing bread with the hand so it gets soaked. Leave bread in water for 10 to 15 minutes.
Place bread in a colander to drain excess water. Discard water. Return to a large bowl and add hot milk with vanilla. Force mixture through a strainer. Add eggs previously mixed, sugar, clove,and cinnamon.
Pour mixture into caramelized pan and bake in preheated oven at 350 °F (180 °C) for 1:15 hours approximately.
Remove from oven and unmold. Serve.
Bread Pudding can be made with any leftover bread.
COMPLEMENTARY DISHES
Chicha morada
Mussel appetizers
Sauteed Zucchini in Aji Sauce
Mango semifreddo |
